Boneless lamb leg is a versatile and flavorful cut that’s perfect for roasting, grilling, or even slow-cooking. Here’s a simple and delicious recipe for roasting a boneless lamb leg:
Ingredients
- 1 boneless lamb leg (about 4-5 pounds)
- Salt and pepper
- 3-4 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Juice of 1 lemon
- 1 cup chicken or beef broth
- 1 cup white wine (optional)
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Pat the lamb leg dry with paper towels.
- Seasoning: In a small bowl, mix the minced garlic, olive oil, rosemary, thyme, lemon juice, salt, and pepper. Rub this mixture all over the lamb leg, making sure it’s well-coated.
- Tying the Lamb: If your boneless lamb leg isn’t already tied, use kitchen twine to tie it into a uniform shape. This helps it cook evenly.
- Roasting: Place the lamb in a roasting pan. Pour the chicken or beef broth and white wine (if using) into the bottom of the pan. This will help keep the lamb moist and add flavor.
- Cooking: Roast the lamb in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer to check the temperature.
- Resting: Remove the lamb from the oven and let it rest for about 15 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Slicing: Slice the lamb against the grain into thin slices and serve.
Serving Suggestions
- Classic Sides: Roasted or mashed potatoes, green beans, or a fresh salad.
- Sauces: Mint sauce, chimichurri, or a simple gravy made from the pan drippings.
Enjoy!
Boneless lamb leg is a fantastic centerpiece for a meal, offering rich, savory flavors that are sure to impress.
